Braised Belgian Endive

1. 1

   Cut each endive in half lengthwise and set aside.

2. 2

   Heat the butter and oil in a large skillet over medium heat on the stove.

3. 3

   Add the endive in one layer and cook until the outer leaves are nicely browned, about 7 minutes.

4. 4

   Turn endives and brown the other side, about 4 minutes.

5. 5

   (Do this in two batches, if necessary.)

6. 6

   Add the broth, sprinkle with salt and cook until the liquid is reduced, about 10 minutes.

7. 7

   Transfer the endive and its juices to a serving platter.

8. 8

   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.